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Many were surprised to see Myron Mixon’s name on this low cost pellet smoker. His name and the relatively low price should help introduce more people to the joys of pellet smoking, and that is a very good thing. It’s been tough for manufacturers to raise consumer awareness about pellet smokers because the vast majority doesn’t understand what they are and why they cost so much more than other outdoor cookers. Established brands like Traeger and Green Mountain have been fighting for years to win over America one backyard at a time.
When fans of Mixon’s BBQ Pitmasters TV Series start bringing Q3s home, friends and family will see and taste pellet smoking, positive word of mouth will spread the news, and sales of all brands may get a boost.
AmazingRibs.com readers should take note, however, that Q3 is not made by Myron Mixon Smokers: it’s made by Mojak, a company that manufactures mower lifts, hand trucks and other material handling products. Made cheap to sell cheap with a couple bells and whistles thrown in, Mixon’s name is likely one of the more costly items on this lightweight device.
Mixon’s signature “Integrated Water Pan” is a rectangular cut out in the drip pan below the grates where a disposable bread pan (not included) may be inserted and filled with liquid. Water pans are always nice to have, but usually not needed in a pellet smoker.
The easy access ash dump tray (shown above) is not as handy as it sounds. Pellets don’t create a lot of ash, but they do need to be cleaned periodically. Cleaning is always a pain because you have to remove the greasy grates, drip pan and heat deflector to scoop or vacuum ash in the fire pot and smoke box bottom. With Q3 you still have to do most of the above, but can elect to clean out the firepot then sweep all the ash toward a scraper mechanism that pushes it into a removable tray. Only a couple pellet smokers, like the Camp Chef DLX, have true ash removal systems.
The unusual digital thermostatic controller has an infinitely variable dial instead of a notched dial or touch keypad. Temperature range is said to be 180⁰ to 400⁰. Owners seem reasonably happy with the look and performance of the Q3. Low cost is a very attractive feature because you can easily find it for waaaaay below our posted MSRP. Check out our Where to Buy section below.
Two piece coated cast iron cooking grates and a plated warming rack are standard. It has a side shelf and enclosed cart storage. Mojak also offers three other small, medium and large models that are the traditional round BBQ barrel designs. One year limited warranty.
Manufacturer:
MoJack started with riding lawn mower lifts, then expanded with the addition of new lifts, hand trucks and moving accessories. One of their newest product lines is the Myron Mixon Pitmaster Q3 line of pellet smokers.
Published On: 5/15/2014 Last Modified: 10/20/2021
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When you make rubs at home we recommend you add salt first then the herbs and spices because salt penetrates deep and the other stuff remains on the surface. So thick cuts need more salt. We put salt in these bottled rubs because all commercial rubs have salt and consumers expect it. You can still use these as a dry brine, just sprinkle the rub on well in advance to give the salt time to penetrate. For very thick cuts of meat, we recommend adding a bit more salt. Salt appears first in the ingredients list because the law says the order is by weight, not volume, and salt is a heavy rock.
Sprinkle on one tablespoon per pound of meat two hours or more before cooking if you can. Called “dry brining,” the salt gets wet, ionizes, becomes a brine, and slowly penetrates deep, enhancing flavor and juiciness while building a nice crusty “bark” on the surface. Sprinkle some on at the table too!
Are they hot? No! You can always add hot pepper flakes or Chipotle powder (my fave) in advance or at the table. But we left them mild so you can serve them to kids and Aunt Matilda
From TBoneJack, the unofficial Poet Laureate of The Pitmaster Club:
AmazingRibs is where you go,
To get the best advice,
You’ll find out how, to smoke a cow,
And it will turn out nice.
Smokers, gadgets, recipes,
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When things arn’t going good.
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And how to use the Crutch.
Brisket secrets are revealed,
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The proper mix of heat.
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Great bark and taste and worth,
I want some more, I’ll have them for,
My last meal on this Earth.
Memphis Dust did suit them well,
I served them without sauce,
Not 3-2-1, not overdone,
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Jambo, Lang, or Meadow Creek,
It’s hard to make the call,
Almost a crime, so little time,
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I saw the doc, he was in shock,
He too is in this mess.
Myron Mixon, Johnny Trigg,
Cool Smoke’s Tuffy Stone,
Harry Soo, Chris Lilly too,
And Moe who cooks alone.
They’re all good, I like them fine,
I’m sure they cook good Q,
They’ve earned the right, I see the light,
I’ll give them their fair due,
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This web site is da bomb,
For what to do, browse over to,
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Tired of seeing popup ads?
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Don’t you know, just spend some dough,
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The answer’s clear, put down your beer,
And order Meathead’s book.
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